Blueberry Sauce: Place the sugar,
cornstarch, salt, and water in a medium sized saucepan and stir until
smooth. Gently stir in the blueberries and place the saucepan over medium heat. Bring
just to a boil and then simmer the sauce until the liquid thickens and becomes clear,
stirring occasionally (about 10 minutes). (Some of the blueberries will break
down but others will remain whole.) (The longer you cook the sauce the thicker
it will become.)
Remove from heat
and stir in the
zest, lemon juice, and lemon liqueur. Let cool
completely before using. The blueberry sauce can be made up to a week ahead.
Just cover and refrigerate.
will need 12 thin slices of cake. To determine the diameter of your cake
slices, first measure
the diameter of six small glasses and then use a cookie cutter to cut your cake
Whipped Cream: Place the cream, mascarpone, sugar,
and vanilla extract in a large bowl. Using a wire whisk, whip until soft peaks form.
the Trifles: Place one slice of cake in the bottom of each
glass. Spoon about 2 tablespoons of
Blueberry Sauce on top of each round of cake. Cover the sauce with a few fresh blueberries. Place a large dollop of the whipped cream on top of the berries. Repeat the layers, starting with
the cake. Cover and refrigerate
for 4 to 24 hours to allow the flavors to mingle.
If desired, just before
serving sprinkle each trifle with crushed Gingersnap Cookies.
Makes about 6 - 1 cup servings. Preparation time 15 minutes.
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1/3 cup (65 grams) granulated white
teaspoons (5 grams) cornstarch
1/3 cup (80
(2 cups) (315 grams) fresh
blueberries (can also use frozen blueberries)
1/2 teaspoon (1 gram) freshly grated lemon zest (outer yellow skin)
freshly squeezed lemon
juice, or to taste
2 tablespoons (30 grams) lemon liqueur
12 thin slices of cake (you can use a white or yellow butter cake, pound cake,
sponge cake or even ladyfingers)
1 cup (240
grams) cold heavy
whipping cream (contains 35-40% butterfat)
cup (115 grams) Mascarpone Cheese (can also use cream cheese)
2 tablespoons (25 grams) granulated
sugar, or to taste
1 teaspoon (4 grams) pure
1 cup (150 grams)
Crushed Gingersnap cookies
(home made or store bought)